New Taste Journal
Whole Grain · Whole Food · Big Flavors
Chocolate Amaranth Pudding
w/ Pumpkin Seeds and Raisins
14 Ounces Coconut Milk, light
14 Ounces Apple Juice
1.5 Cups Amaranth Grain
Grated Unsweetened Chocolate
2 Tbs. Maple Syrup
4 Tbs. Raisins
2 Tbs. Pumpkin Seeds
1 Pinch Salt
For more information about amaranth:
Pour coconut milk into a pan.
Fill the empty can with apple juice and pour in to the pan.
Add amaranth to the pan.
Add a pinch of salt to the pan.
Bring liquid to a boil and turn down to a simmer.
Simmer the amaranth for about 35 minutes.
You will need to stir the pot every couple of minutes
The pudding is ready when the grain cooks and thickens in the liquid, sort of like grits or polenta.
While the amaranth is cooking you can grate and measure the unsweetened chocolate.
Add the chocolate, raisins, pumpkin seeds and maple syrup to the cooked amaranth.
Mix ingredients until the chocolate dissolves into the pudding.
Portion pudding into small three ounce servings or into one large bowl.
You can eat hot, warm or cold.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.